Recipe: Indian Scrambled Eggs

INDIAN SCRAMBLED EGGS

8 eggs
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 cup chopped onion
2 teaspoons finely chopped green chiles, preferably serranos
1 cup chopped tomato
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 cup chopped cilantro
Tomato wedges and cilantro sprigs, for garnish
buttered toast or pita bread (optional, to serve)

In a bowl, gently whisk eggs, salt and pepper. Do not beat.

In a large skillet, heat oil over medium-high heat and add cumin seeds. Stir in onion and green chilies and saute until golden, 3-4 minutes.

Add tomato and saute, stirring continuously, for 1 minute.

Stir in cayenne, turmeric and cilantro. Cook 1 minute longer.

Reduce heat to medium-low and slowly add egg mixture. Cook, stirring gently, until eggs are soft and creamy, 3-4 minutes. Do not overcook.

Serve garnished with tomato wedges and cilantro sprigs. You also can serve the eggs atop buttered toast or wrapped in pita bread.

Servings: 4
Source: Easy Indian Cooking by Suneeta Vaswani